Reviewer:

This sauce was good... However I feel like I must have missed something because the sauce was raved about in reviews and I found it to be just alright. It's a great base but it needs more. It was too thick so I added some pasta water and used my Emerson blender to make it less chunky. I've had arrabiata sauce all over Italy and so I was hoping this would be similar and it wasn't like any arrabiata sauce I had. Not to bash it because it was good just not amazing

Reviewer:

I have made this recipe at least 5 times and followed it to a T each time. I wouldn't change a thing, it's delicious! I served it on top of Parmesan crusted chicken and angel hair pasta and it is my husbands favorite dish. A+

Reviewer:

This was an awesome sauce!!!!! I added extra crushed red pepper and onions (because I love those two ingredients and I love heat) and added about a teaspoon and a half of salt. I had this in Italy and was searching for the right copy. This recipe was spot on!!!!

Reviewer:

I love this recipe! The substitutions I made were crushed tomatoes for diced tomatoes and I tripled the basil! I also am a fan of thin sauces, not chunky sauces, hence the substitution of crushed tomatoes. I also added diced pancetta and cooked this with the garlic and onions. Amazing!

Reviewer:

I bought a bottle of Arrabbiata sauce from Whole Foods, and wanted to kick it up a notch. I used the herbs and spices in this recipe and it turned out really well. I used onion, garlic, basil, red pepper flakes, lemon juice, Italian seasoning, black pepper and fresh parsley. Based on the positive reviews, I will definitely be making my own Arrabbiata from now on.

Reviewer:

I recently attended a training session at a Arizona resort where they had Tagliatelle Arrabiata on the menu. After having this delicious dish, I knew I needed to try and recreate it when I got home.
This recipe was a perfect base to start with. Followed exactly; using a wonderful Pinot Noir as the wine. To adapt it more closely to what I enjoyed in Arizona, I added capers, eliminated the fresh parsley but just prior to serving added fresh arugula and topped the dish with Grana.
The amount of heat was perfect, the whole family could enjoy the dish (but we typically enjoy a robust sauce). We also used a wide flat egg noodle that wrapped up the sauce and arugula nicely.
I also recommend doubling the recipe. This sauce is so good, you can use it the following day anywhere you would normally use a tomato sauce. It only got better the second day!